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Cook the sweet potatoes until tender. You can steam, boil, or roast them. Roasting develops a deeper flavor, although any method works.
Mash the cooked sweet potato until smooth. A few small lumps are fine, but a smoother mash creates a more even crust.
Combine the mashed sweet potato, flour, egg, melted butter, salt, and optional spices in a large bowl. Mix until the dough comes together. It should feel soft but not sticky.
Press the mixture into a greased 9-inch pie dish. Use your hands or the bottom of a measuring cup to create an even base and edges.
Blind bake at 375°F (190°C) for 18 to 22 minutes. The edges should begin to firm up while the center stays flexible.
Remove from the oven and fill with your preferred pie filling. Bake according to your recipe’s instructions. The blind-baked crust prevents soggy spots and gives your pie a structured foundation.